Spinach Stuffed Mushrooms
1 1/3 cups nutritional yeast flakes
3 tablespoons onion powder
2 1/2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon celery seed
2 1/2 tablespoons Italian seasoning
2 tablespoons parsley, dried Mushrooms:
24 large (but not huge) white mushrooms, stems removed and reserved
1/4 cup shallots or onion, chopped
2 large cloves garlic, chopped
2 tablespoons balsamic vinegar
1/4 cup water
2 teaspoons seasoning (recipe above)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1. For seasoning, blend smooth all ingredients except parsley. Stir in parsley. Store in airtight container. Preheat oven to 400 degrees F. Lay out mushroom caps on nonstick jelly-roll pan.
2. Pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. Saute shallots, garlic, and balsamic vinegar in small saucepan.
3. When onions start to turn translucent, add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook until water is almost all absorbed/evaporated.
4. Mound the spinach mixture onto the the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 degrees F and bake for 10-15 minutes until hot and mushroom caps are cooked.
If you leave them slightly undercooked, you can do these ahead and then heat them up in the microwave when needed.
Use this seasoning to make a quick stock out of water when you have no veggie stock on hand. Excellent for flavoring rice and as a soup base.
Make a very simple, easy, and good-tasting gravy by mixing 1 1/2 cups water, 1 tablespoon seasoning, and 2 teaspoons brown miso. Mix in some potato starch + water right before serving gravy to thicken Quick, easy, and surprisingly tasty.'